Margarine oil

ABSTRACT

A FAT BLEND SUITABLE FOR USE AS THE FAT PHASE IN MARGARINE CONTAINS SPECIFIED PROPORTIONS OF AN INTERESTERIFIED MIXTURE OF A LIQUID FAT CONTAINING AT LEAST 40% POLY-UNSATURATED FATTY ACIDS WITH A FAT HARDENED TO MELT AT 42-48* C. AND CONTAINING AT LEAST 10% OF C20 TO C22 ACIDS. ADDITIONAL FATS MAKE UP THE BLEND TO GIVE DILATATION VALUES AFFORDING A SPREADABLE MARGARINE WITHOUT INCURRING THE EFFECTS OF OIL EXUDATION AND PREFERABLY COMPIRISE VEGETABLE FATS HARDENED TO MELT AT 32-38* C. WITH UP TO 10% OF OTHERS HARDENED TO 42-48* C. WHICH MAY THEMSELVES BE INTERESTERIFIED.



